Zobrazeno 1 - 10
of 530
pro vyhledávání: '"sake yeast"'
Autor:
Hiromi Nishida
Publikováno v:
Applied Microbiology, Vol 4, Iss 3, Pp 1309-1319 (2024)
Various microorganisms, referred to as kuratsuki microorganisms, inhabit each sake brewery. Previously, kuratsuki yeasts had been used for sake production in each sake brewery. Kuratsuki lactic acid bacteria have been used to produce kimoto, a fermen
Externí odkaz:
https://doaj.org/article/27a8c9e7fa2644f897f5248a9eb1b547
Publikováno v:
Experimental Gerontology, Vol 194, Iss , Pp 112509- (2024)
Sake may potentially halt the progression of Parkinson's disease due to its properties, yet no studies have explored its effects. This preliminary study aimed to assess the impact of sake supplementation on Parkinson's disease using a zebrafish model
Externí odkaz:
https://doaj.org/article/bbdde4d5d9824577b8f6d351ba5b29ff
Autor:
Karin Kobayashi, Hiromi Nishida
Publikováno v:
Applied Microbiology, Vol 4, Iss 1, Pp 147-161 (2024)
The co-cultivation of sake yeast (AK25, K901, K1401, or K1801 strain) and the kuratsuki Bacillus A-10 and/or Priestia B-12 strains in koji solution was performed to demonstrate the effects of these two kuratsuki bacteria on sake taste. The results sh
Externí odkaz:
https://doaj.org/article/42e54c87848e4d2985f9363318a6a083
Autor:
Karin Kobayashi, Hiromi Nishida
Publikováno v:
Fermentation, Vol 10, Iss 5, p 249 (2024)
Kuratsuki bacteria enter the sake production process and affect the flavor and taste of sake. This study compared gene expression in the sake yeast Saccharomyces cerevisiae in co-culture with kuratsuki Kocuria to that in monoculture. Among the 5922 g
Externí odkaz:
https://doaj.org/article/118bede26e1a47a1be833b5b0fdd1b0c
Autor:
Toru Shigematsu, Taisei Kuwabara, Yuki Asama, Rinta Suzuki, Minami Ikezaki, Kazuki Nomura, Saori Hori, Akinori Iguchi
Publikováno v:
Foods, Vol 13, Iss 5, p 770 (2024)
The HHP inactivation behaviors of Niigata sake yeast Saccharomyces cerevisiae strain S9arg and its aerobic respiratory-deficient mutant strains were investigated after cultivating them in a YPD media containing 2% to 15% glucose, as well as in moromi
Externí odkaz:
https://doaj.org/article/f7bb0fb8906746d1878abf80d7444aee
Akademický článek
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Akademický článek
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Autor:
Misaki Saito, Hiromi Nishida
Publikováno v:
Fermentation, Vol 9, Iss 6, p 516 (2023)
To the best of our knowledge, there are no studies on the effects of molecular hydrogen (H2) on microorganisms. In this study, we performed co-culture experiments using two microorganisms involved in sake brewing: sake yeast strain K1401 and the kura
Externí odkaz:
https://doaj.org/article/8255466f8b1f4153bc8dad27d0540589
Autor:
Norapat Klinkaewboonwong, Shinsuke Ohnuki, Tomoya Chadani, Ikuhisa Nishida, Yuto Ushiyama, Saki Tomiyama, Atsuko Isogai, Tetsuya Goshima, Farzan Ghanegolmohammadi, Tomoyuki Nishi, Katsuhiko Kitamoto, Takeshi Akao, Dai Hirata, Yoshikazu Ohya
Publikováno v:
Microorganisms, Vol 11, Iss 5, p 1274 (2023)
Modification of the genetic background and, in some cases, the introduction of targeted mutations can play a critical role in producing trait characteristics during the breeding of crops, livestock, and microorganisms. However, the question of how si
Externí odkaz:
https://doaj.org/article/1835c7a3e8e8425c9ad80c46559c96be
Publikováno v:
Microbiology Spectrum, Vol 10, Iss 3 (2022)
ABSTRACT In the yeast Saccharomyces cerevisiae, N-acetyl glutamate kinase (NAGK), which catalyzes the phosphorylation of N-acetyl glutamate to form N-acetyl glutamyl-5-phosphate, is one of the rate-limiting enzymes in the ornithine and arginine biosy
Externí odkaz:
https://doaj.org/article/97aafd981fa14380834548e011e44cb1